This is something I know I shouldn’t make a habit of, but I must start with an apology. This recipe has sat in my draft folder for months. I adore this zucchini bread and cannot imagine not sharing this with you all. In the prime of summer, when your grocery stores, farmers markets, CSAs, gardens were overflowing with summer squash. Have a few bags of shredded zucchini taking up precious freezer space? Or have you found squash still lingering at the markets? Make this bread. Warm and full of spices that intrigue the tastebuds, toast up a slice with butter and a touch of honey or maple syrup and that’s one divine treat. It’s whole wheat, made with a fairly healthy selection of oils, so you could pass it off for breakfast. But this bread doesn’t skimp, so feel free to have it for dessert. Really, what I’m saying is make this bread, eat this bread and, if you’re nice, pass along a slice or two to a friend.

Recipe notes: This recipe uses 1/2 cup oil in total. Coconut oil is great in here but absolutely not mandatory. Feel free to use your desired and available oils. Also I think this idea could work well with a number of other vegetables that are more Autumn-friendly – carrots, sweet potato, pumpkin to name a few. Try it and let me know what you think in the comments!

Preheat your oven to 350°F and butter and flour your pan(s). Toast your almonds and oats in the preheating oven.

With a mixer or a very sturdy whisk and strong arm, combine the oils, sugar and honeys until fully incorporated. Add the eggs one at a time and next the yogurt and vanilla. Fold the lime zest and zucchini in gently.

In another bowl, combine the flours, wheat germ, 1/2 cup of the toasted rolled oats, baking powder and soda, cinnamon, ginger, curry powder and salt. Add these dry ingredients to the wet ingredients in two batches, stirring lightly to combine between each addition.

In a small bowl, put the 1/2 cup almonds and 1/2 cup remaining toasted oats. Toss together lightly with your fingers.

Add the batter to your pan[s] and generously sprinkle the top[s] of the pans with the oat and almond mixture. Bake for 45-55 minutes, or until a knife or toothpick tests clean. Let cool for about 10 minutes before removing the bread from the pan to finish cooling on a rack. Eat warm, toasted, buttered and honey or jammed if desired.

One Response to my special zucchini bread

Maybe we can work on a zucchini pizza cheese crust that is gluten free. I was sent a zucchini pizza cheese crust recipe that was super easy and sounded totally yum. However, twitter got rid of my favorites and now the recipe is gone. *pout*